Balsamic Avocado Salad

• 1 ripe medium avocado
• 1/3 heaping cup of crumbled goat cheese
• 1 cup chopped tomatoes (I like the cherry ones)
• 1/4 cup pine nuts
• 1 tablespoon extra virgin olive oil
• 1/4 cup balsamic vinegar (I tend to use more)
• Salt & pepper to taste

Chop the avocado into pieces approximately 1-2 inch pieces.  Toss in a bowl with the tomatoes and goat cheese.  Pour the olive oil and balsamic vinegar over the mixture.  Lightly toast the pine nuts until golden brown.  Toss these into the mixture and stir gently with a wooden spoon, lest the mixture turn into the consistency of guacamole.   The goat cheese will melt a bit from the heat of the pine nuts and thicken the vinegar up ever so slightly.  This goes great in a sandwich, over sauteed chicken or a fried egg (it was good, trust me).  Also, this isn’t the prettiest thing to make, but it does taste delicious, if you like avocados that is.

After a brief perusal of my kitchen inventory, I picked out eggs, chives, ricotta, tomatoes, and pine nuts to make an omlette.  I love eggs, and I love breakfast for dinner, or breakfast for lunch or just breakfast for breakfast.    

I fried up the tomatoes first, leaving the pulp in the pan to be mixed in with the eggs.  I prefer the one yolk/ 2 whites combo, with a couple added tablespoons of milk to make the eggs fluffier.  Just a few dollops of ricotta in the middle, plus the chives, pine nuts and tomatoes.  A bit on top as garnish and I was finished.  Done in under 10 minutes…approximately the amount of time it took me to eat it.

As a side note, I promise I’ll have some actual recipes on here later this week/next week.  I have an upcoming dinner party at my apartment for about nine people, which requires planning, unlike an omlette.